Bull Question about Boston butt cook time

[DenStinett]

Welcome to the Forum Finsup
May have taken a bit longer than you'd hope, but the finished product looks GREAT

As usual, I'm going to throw my $0.02 in
Here's my Cheat Sheet on Pork Butts:

MEAT

SMOKER TEMP

SMOKING TIME

MEAT TEMP

RUBS OR SAUCES

MISC INFO

Pork Butt

10hrs@Lo + 2-4hrs@250

12 - 14 hours

190 - 200

Garlic, Onion, Pepper and Salt for 24 hrs

Rest for 30 mins

Haven't added that I slather them with Smoked Lard in a Foil Wrap for the last 2-4+hours
We buy them from Costco, so they come cut and de-boned
I cut them more to "Butterfly" them .... more surface area, more Smoke and Bark:

 

[DenStinett]

Hey CK:
WHAT .... no comment on ?

Seems every butt is different.

What's up with that ? ! ?

 

[llbts1]

Hey CK:
WHAT .... no comment on ?


What's up with that ? ! ?

Some meat is hotter than others.
I will stick by that comment.

 

[mikeporter616]

Two butts ~18.5 lb. Mustard slather with HGH Sweet rub then on the smoker (~225) @ 9:00 pm. Temped and probed done @7:00 am. Turned smoker down to low (180) and left butts in. 10:00 am placed butts in foil pan, covered with tin foil and placed in 170 oven. %:30 pm, pulled and made sandwiches using HGH Apple Jalapeno sauce. Killer combination. Learned that meat just wants to get done sooner sometimes. Usually the other way around, but I’ll take it. Vacuum sealed and froze the remainder in meal sized portions. 15 great meals for two old coots.

 

[DenStinett]

Two butts ~ Vacuum sealed and freeze the remainder in meal sized portions. 15 great meals for two old coots.

We do the same thing Mike
Nice to have great Bar B Que at a moments notice

 

[SmokeOCD]

15 great meals for two old coots.

I'm imagining totes in the freezer, like a frozen file cabinet. Thumbing your way through, looking for dinner.
Ooh, bonus points if you have a dry erase inventory stuck on the front!

I've got the opposite system. Stuffed to bursting - just a slight clue as to what may be in there.

 

[Pacman]

Ooh, bonus points if you have a dry erase inventory stuck on the front!

I've got the opposite system. Stuffed to bursting - just a slight clue as to what may be in there.

Guilty of both!

 

[mikeporter616]

I'm imagining totes in the freezer, like a frozen file cabinet. Thumbing your way through, looking for dinner.
Ooh, bonus points if you have a dry erase inventory stuck on the front!

I've got the opposite system. Stuffed to bursting - just a slight clue as to what may be in there.

Like the idea. Will have to try.

 

[MikeK]

I’m calling it a Boston butt because that is what was on the label from Sam’s. I guess it’s the same as a pork shoulder or pork butt, but my question is I just did my first pork cook on the RT 700 Saturday night into Sunday.

I put it on at midnight, intending to do a no wrap cook straight through started at 200 for eight hours, which is a little low but I saw a recipe for that on meet churches website. They call for you to crank it up to 275 to finish it off And get it to that 200° temp but for some reason this 7 pound Boston butt took 17 hours. After the first eight hours at 200 I cranked it up to 225 and started ramping it up from there and even to 275 for the last four hours. One of my experience buddies came over and made me wrap it in butcher paper lol . I figured that was a good idea cause it might speed it up.

My question is why did it take so long? Everyone kind of seem baffled because even at 90 minutes a pound that would only be like 10 1/2 hours whereas this one legit did not come off until 17 hours later. Make no mistake it was amazingly delicious and some of my more experienced buddies who have been smoking meat for a while. We’re very impressed. It was not dry at all and had great flavor and smoke. I’m just curious why it took so long.

Edit: Please don't judge me for the traeger liner under the butt haha

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Next time fillet the butt in half and smoke at 275. 9lbs takes me 4 hrs and you’ll have twice the bark.

 

[Motodad1776]

Heresy to do a boneless shoulder!!!!

 

[RattleR]

Next time fillet the butt in half and smoke at 275. 9lbs takes me 4 hrs and you’ll have twice the bark.

Maybe this helps a little. I do butts aka shoulders, full and half picnics.

 

[ToeJam]

We divide the sections/shelves in our upright freezer by beef/pork/chicken and misc.

 

[FF Cory]

I smoked an 8 pound butt a couple weeks ago. I believe I posted pictures here similar to yours, from beginning to shredded state. It’s pretty good. I had wanted to respond to one or two items that you brought up.

But then I realized, I don’t really remember what I did. So I can go back and find my post end that will give me most of the answers I imagine.

But what I really take away from your threat here is that I need to begin to document my cooks so I can duplicate the good ones and avoid the bad ones, although in all honesty, I have not yet had a truly bad one. A couple didn’t work out exactly as planned, but nothing to prevent them from being good tasting meat.

I agree. I am horrible about recording what I have done. I am going to make a late resolution to start a journal about cooks, meats, quality and time. It can't hurt to record my successes or failures.

 

[FF Cory]

Maybe this helps a little. I do butts aka shoulders, full and half picnics.

View attachment 18585

That's something I will try. Never thought about twice the bark.

 

[Motodad1776]

We divide the sections/shelves in our upright freezer by beef/pork/chicken and misc.

We have a big upright and "3" chest freezers.